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The Sr.Chef de Partie is responsible to assist, under general
guidance and supervision of the Head Chef for the daily operation in the
assigned kitchen to meet the expected standards. During your time you are fully
in charge for the food production. The kitchen team member will assist in the
preparation and service of all sections in the kitchen

Report to

Sous
Chef, Head Chef

Essential Functions

×
To
work on all station of assignment under Sous Chef

×
Set
up Station properly and on time for each service period

×
Make
sure all food is prepared by recipes designated by the Sous Chef or Head Chef

×
Make
sure quality and quantity meets our standard and keep constantly in the highest
level

×
Notify
Sous Chef or Head Chef of any problems or complaint as when they arise

×
Be
able to work in another area when needed

×
Be
able to assist in same day preparation and advance preparation for another
station as instructed by the supervisor

×
Be
able to come to any and all kitchen meetings whilst on duty or otherwise

×
Follow
clean as you go policy and keep work area clean at all times

×
Do
not leave your section without doing the final check

×
All
food items for storage must be covered, dated and labeled according HACCP
standard

×
Proper
food & stock rotation – first in – first out

×
Will
sign acceptance for tools, knives, uniforms etc. and will pay back to the
company for any loss or damage of said equipment

×
Fill
out the appropriate log sheets according our standard on a daily basis

×
Make
sure production charts are closely followed and adhered to

×
Fill
out the appropriate cleaning charts on a daily basis

×
Working with
the Head Chef and the kitchen team to maintain high standards in the quality of
food both as to its preparation and its presentation

×
To observe all
Company Food Hygiene and Health and Safety Policy

×
To assist the
Head Chef, to check the completeness of all food and kitchen equipment sent to
each Function

×
To assist the
Head Chef to check the completeness of all suppliers’ deliveries and the
correctness of their Invoice

× To be aware of current food trends with regard to
presentation and style and help with new menu ideas and menu design

× Ensuring Unit kitchen is left clean and tidy at all times

×
To work closely
with Head Chef and other chefs at each event to ensure that the function runs
smoothly

×
Close liaison
with the Event Manager with regard to service and timings

×
Be
aware of all accidents prevention and help enforce the work habits

×
Follow
all kitchen regulations as outlined and directed

×
No
employee to be on the property after working hours without signed authorization
from a Manager

×
Swipe
in and out has to be done in uniform, not before getting changed

×
Overtime
will be approved on business demands by the Sous Chef

×
Any
Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience,
Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.